Proper yeast treatment is one of the most important things you can do for a delicious brew. If you give the beer yeast time to work under the right temperature and sterile conditions, it will taste good afterwards too. Brewshop carries a large selection of both fresh and dry yeast for beer brewing, as well as traditional Norwegian yeast known as kveik. In our online store, we also offer yeast nutrients, Brettanomyces, and bacteria for home brewing beer, cider, and wine. Enjoy!
The role of yeast in beer brewing
Yeast is the most important ingredient in beer. The yeast digests the nutrients in the wort, which is the sugar formed during mashing, creating alcohol. In addition to producing alcohol, yeast is an important element for the taste of the beer. There are infinitely many types of yeast, and each variety gives its distinct character to the beer - everything from spicy/banana-like notes in German wheat beer to tropical fruity American IPAs and sour, Belgian sour beer with leathery notes.
Beer yeast must first and foremost be treated as the living organism it is. Good fermentation requires a sufficient number of yeast cells in the wort. A starter culture or yeast starter is a way to prepare enough yeast cells for good fermentation if you are using fresh yeast. Here you can read how to make a simplified yeast starter. If the beer yeast can work with sufficient oxygen saturation in the wort and at the correct temperature, much is already accomplished.
